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Rotel Dip Recipe

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3.9 from 12 reviews

This Rotel Dip is a creamy, spicy, and cheesy appetizer perfect for parties or casual gatherings. Made with ground breakfast sausage, Velveeta cheese, Rotel diced tomatoes with green chilies, and a blend of flavorful spices, this dip combines rich sausage flavor with the heat of jalapeños and the smoothness of melted cheese. It's easy to prepare on the stovetop and best served warm with tortilla chips for dipping.

Ingredients

Sausage and Vegetables

  • ½ lb. ground breakfast sausage
  • 2 jalapenos, seeded and diced

Cheese Sauce

  • 2 tablespoons butter (or sausage drippings)
  • 2 tablespoons flour
  • 1 cup milk (plus more as needed)
  • 16 oz. Velveeta cheese, cut into cubes
  • 1 (14.5 oz.) can Rotel diced tomatoes with green chilies, undrained

Seasonings and Garnishes

  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • ½ teaspoon mustard powder
  • 1-2 teaspoons hot sauce (e.g., Frank’s)
  • 3 tablespoons roughly chopped cilantro (plus more to garnish)
  • ½ Roma tomato, finely diced (optional, for garnish)

Instructions

  1. Temper the Milk: Heat the milk in the microwave for about 45 seconds until warm. This step prevents the milk from curdling when added to the roux. Prepare all other ingredients so they’re ready to use.
  2. Cook the Sausage and Jalapeños: In a skillet over medium-high heat, cook and crumble the breakfast sausage for 5-6 minutes until browned. Add the diced jalapeños and cook for an additional 3-4 minutes until the sausage is fully cooked and jalapeños have softened. Remove the mixture from the skillet and set aside.
  3. Make the Roux: Using the same skillet, reduce the heat to medium-low and add the butter or reserved sausage drippings. Stir in the flour with a silicone spatula until smooth and combined, cooking for 1-2 minutes to form a roux.
  4. Add Milk Gradually: Slowly pour the warmed milk into the roux, stirring continuously to incorporate the liquid evenly and avoid lumps.
  5. Melt the Cheese: Increase the heat to medium, add the cubed Velveeta cheese, and stir until the cheese has fully melted and the mixture is smooth.
  6. Combine Ingredients and Season: Stir in the entire can of Rotel tomatoes with juices, the cooked sausage and jalapeños, and all seasonings including chili powder, garlic powder, paprika, oregano, mustard powder, and hot sauce. If you prefer a thinner consistency, add more milk a little at a time while stirring.
  7. Finish with Cilantro and Serve: Mix in chopped cilantro and remove the dip from heat. Garnish with additional cilantro and diced Roma tomatoes if desired. Serve warm immediately with tortilla chips for dipping.

Notes

  • If you want a milder dip, reduce or omit the jalapeños and hot sauce.
  • Use low-fat milk or a milk alternative to make a lighter version, but it may affect creaminess.
  • Ground breakfast sausage adds great flavor, but you can substitute with ground pork or turkey sausage.
  • Serve this dip warm and stir occasionally to maintain smoothness while serving.
  • Leftovers can be refrigerated and gently reheated on the stovetop with a splash of milk to loosen the dip.

Find it online: https://dishcooks.com/rotel-dip-recipe/